Crispy Grated Potato Focaccia
Inspired by techniques from King Arthur Baking.
Focaccia under a crunchy, golden layer of grated potato and thyme, like a hash brown and a bread in one.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- box grater
- clean tea towel for squeezing
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 232 kcal |
| Protein | 5.8 g |
| Carbohydrate | 35 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 7.5 g |
| of which saturates | 1.1 g |
| Fibre | 1.8 g |
| Salt | 1.1 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 500 g strong white bread flour
- 7 g instant (fast-action) dried yeast
- 11 g fine sea salt about 1¾ tsp
- 400 ml water lukewarm, about 38 °C
- 2 tbsp extra-virgin olive oil
Tin
- 2 tbsp extra-virgin olive oil
Topping
- 300 g floury potatoes, peeled
- 2 tbsp extra-virgin olive oil
- 2 tsp fresh thyme leaves
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp ground black pepper
- 1
Dough. Mix the flour, yeast, salt, warm water and 2 tbsp oil until no dry patches remain, cover and rest 15 min.
- 2
Folds. Give four rounds of folds 30 min apart, lifting and laying each side over the middle, until the dough is springy and full of air.
- 3
Tin. Spread 2 tbsp oil over the tin, add the dough, flip to coat and press out to the corners. Cover and leave about 1 h to puff.
- 4
Potato. Near the end of the rise, coarsely grate the potatoes, gather them in a clean tea towel and wring hard over the sink until no more liquid drips out. Toss with 2 tbsp oil, the thyme, salt and pepper. Dry shreds fry in the oil on top of the bread rather than steaming.
- 5
Top. Heat the oven to 220 °C (200 °C fan). Dimple the dough firmly, then scatter the potato over it in a loose, even layer, leaving a few gaps.
- 6
Bake. Bake 28-32 min, until the potato is browned and crisp at the tips and the base is golden; the centre reads about 96 °C. Cool 15 min on a rack and cut into 12.
Storage
Best warm on the day. Keep leftovers in the fridge for up to 2 days and re-crisp at 200 °C for 6-8 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
